Pear tree named &#39;Crispie&#39;

ABSTRACT

A new distinct pear variety is described. This interspecific variety results from crossing between ‘Nijisseiki’ ( Pyrus pyrifolia  Nakai) (not patented) and ‘Max Red Bartlett’ ( Pyrus communis ) (U.S. Plant Pat. No. 741). The new variety has been named ‘Crispie’ and was selected because of its crisp texture and ‘Bartlett’ type flavour. The fruit of this new variety is characterised by its pyriform shape, smooth yellow skin, crisp texture and ‘Bartlett’ type flavour when fully ripe.

GENUS AND SPECIES OF PLANT CLAIMED

Pyrus communis×Pyrus pyrifolia

BACKGROUND OF THE INVENTION

A new distinct pear variety is described. This interspecific varietyresults from crossing between ‘Nijisseiki’ (Pyrus pyrifolia Nakai) (notpatented) and ‘Max Red Bartlett’ (Pyrus communis) (U.S. Plant Pat. No.741). The new variety has been named ‘Crispie’ and was selected becauseof its crisp texture and ‘Bartlett’ type flavour. The fruit of this newvariety is characterised by its pyriform shape, smooth yellow skin,crisp texture and ‘Bartlett’ type flavour when fully ripe.

SUMMARY OF THE INVENTION

This new variety was selected from a population of seedlings derivedfrom crossing the pear varieties ‘Nijisseiki’ and ‘Max Red Bartlett’.The cross was made in 1989 at Hawkes Bay, New Zealand. The variety wasdetermined to be distinct from the parent varieties by the followingcharacteristics:

-   Nijisseiki: ‘Crispie’ has strong tree vigour compared to medium    vigour of ‘Nijisseiki’, pyriform fruit shape compared to the round    shape of ‘Nijisseiki’, ‘Bartlett’ like flavour when fully ripe    compared to a mild subtle flavour of ‘Nijisseiki’.-   Max Red Bartlett: The tree of ‘Crispie’ is vigorous compared to    medium vigour of ‘Max Red Bartlett’. ‘Crispie’ fruits on spurs and    heavily on one year old wood while ‘Max Red Bartlett’ fruits mostly    on spurs. ‘Crispie’ fruit has yellow skin colour and crisp texture    compared to the red skin colour of ‘Max Red Bartlett’ and soft    texture.-   Williams' Bon Chretien: The tree of ‘Crispie’ is vigorous compared    to medium vigour of ‘Williams' Bon Chretien’. ‘Crispie’ fruits on    spurs and heavily on one year old wood while ‘Williams' Bon    Chretien’ fruits mosty on spurs. ‘Crispie’ fruit has a narrow calyx    end shape when compared with ‘Williams' Bon Chretien’. ‘Crispie’ has    crisp texture compared to the soft texture of ‘Williams' Bon    Chretien’.

The new variety has been named ‘Crispie’. True to type budding andgrafting onto Quince rootstock ‘BA29’ with ‘Buerre Hardy’ pear as aninterstock has been used to obtain plants. Asexual propagation bybudding and grafting has shown that the unique combinations ofcharacteristics are consistently transferred through successivepropagation.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying photographs show typical specimens of the tree,foliage, fruit of the new variety as depicted in colours nearly as trueas is reasonably possible to make the same colour illustration of thischaracter.

FIG. 1: side view of typical fruit of the pear variety ‘Crispie’.

FIG. 2: calyx end view of typical fruit of the pear variety ‘Crispie’.

FIG. 3: stem end view of a typical fruit of the pear variety ‘Crispie’.

FIG. 4: cross sectional view of a typical fruit of the pear variety‘Crispie’.

FIG. 5: typical mature leaves of ‘Crispie’ showing the upper and lowersurfaces.

FIG. 6: cross sectional fruit view of ‘Nijisseiki’, (far left),‘Crispie’ (middle), ‘Williams' Bon Chretien’ (right).

FIG. 7: fruiting spur ‘Crispie’.

FIG. 8: tree of variety ‘Crispie’.

MORPHOLOGICAL DESCRIPTION OF THE VARIETY

The following is a detailed description of the new variety with colourterminology in accordance with The Royal Horticultural Society ColourCharts (R.H.S.C.C.) 2001 edition.

Observations were made in the 2003-2004 season on trees grafted ontoQuince ‘BA29’ rootstocks with a ‘Buerre Hardy’ pear interstock, plantedin 1999.

-   Tree: Vigour strong when grafted onto Quince ‘BA29’ rootstocks with    a ‘Buerre Hardy’ interstock; tree size large; branching strong;    habit spreading; bearing on spurs and 1 year wood.-   Trunk: Bark grey R.H.S.C.C. N200D, when mature; diameter of 218 mm    at a height of 200 mm.-   Branches: Strong; number high; approximately 3 spurs/100 mm of 2    year old wood; high annual growth numbers with a length of 400-500    mm; annual growth wood is greyed orange R.H.S.C.C. 166A.-   Lenticels: Numbers on current years growth medium; size large.-   Leaves: Average length 103.5 mm; width 60.2 mm; average length/width    ratio medium; upward pose; shape in cross section up folded;    indentations of the margin sharply serrate, medium depth; shape of    leaf blade apex (excluding pointed tip) right angled; petiole    average length 38.1 mm; stipules absent; colour of leaf blade green    R.H.S.C.C. 146A.-   Flower buds: flower bud length medium.-   Flowers: Bloom period medium late, from 24^(th) September to 15^(th)    October in Nelson, New Zealand, full bloom date 4^(th) October;    sepal length medium; sepal attitude in relation to the corolla    recurved; margins of petals overlapping; position of stigma in    relation to stamens same level; size of petal medium; shape of petal    (excluding claw) circular; shape of petal base (excluding claw)    cuneate; length of claw petal short.-   Fruit: Fruit is mature for consumption by the third week of    February; harvest period is from 10 February to 20 February, in    Nelson, New Zealand.-   Size: medium large; average fruit weight 214.8 g; average width 71.1    mm, average height 85.6 mm; fruit length/diameter ratio medium;    maximum diameter slightly towards calyx of fruit.-   Shape: pyriform; slightly asymmetric in longitudinal section;    profile of the sides straight.-   Eye basin: Average width 24.5 mm; average depth 4.9 mm, relative    area of russet around eye basin very small.-   Stalk: Thickness of the stalk medium, medium length 21.7 mm,    curvature of stalk weak to medium, the attitude of the stalk is    oblique in relation to the axis of the fruit; depth of stalk cavity    shallow average 2.6 mm, amount of russet around the stem cavity    small.-   Sepal: Calyx or sepals are partially persistent, approximately 10%    of fruit at harvest have a deciduous calyx and sepals, remaining 90%    have upright sepals.-   Skin: smooth; greasiness absent, cracking tendency of skin absent;    background colour yellow R.H.S.C.C. 8B; lenticels small.-   Overcolour: Absent.-   Texture: Crisp; flesh medium; firmness medium; flesh juiciness    medium.-   Flavour: Sweetness medium; acidity low; ‘Bartlett’ like aroma when    ripe.-   Quality: Very good.-   Seeds: Five locules, 1 to 2 seeds per locule; medium seed size 11 mm    long, 5 mm wide, colour black R.H.S.C.C. 202A.-   Use: Dessert.-   Production: Early season, regular cropping when thinned.-   Management: Thinning of crop load in early summer is recommended.    Early cropping is required to keep vegetative growth in balance.-   Pest and disease: Susceptible to pear slug (Caliroa cerasi). Highly    leaf and fruit resistant to pear scab (Venturia pirina Adherh).

1. A new and distinct variety of pear tree named ‘Crispie’ substantiallyas herein illustrated and described.